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 Yorkshire puddings | |
| Alternative names | Yorkshire |
|---|---|
| Type | Pudding |
| Place of origin | England |
| Region or state | Northern England |
| Main ingredients | Milk or water, flour and eggs |
Yorkshire pudding is a baked pudding made from a batter of eggs, flour, and milk or water.[1] A common English side dish, it is a versatile food that can be served in numerous ways depending on its ingredients, size, and the accompanying components of the meal. As a first course, it can be served with onion gravy. For a main course, it may be served with meat and gravy — traditionally roast beef — as part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to make a meal. Sausages can be added to make toad in the hole. In some parts of England, (especially the Midlands) the Yorkshire pudding can be eaten as a dessert, with a sweet sauce called raspberry vinegar. The 18th-century cookery writer Hannah Glasse was the first to use the term "Yorkshire pudding" in print.
Yorkshire puddings are similar to Dutch baby pancakes,[2] and to popovers, an American light roll made from an egg batter.[3]
- ^ Siciliano-Rosen, Laura (22 October 2014). "Yorkshire Pudding". Encyclopaedia Britannica. Retrieved 2 July 2018.
- ^ Campbell-Schmitt, Adam (15 May 2018). "Dutch Baby or Yorkshire Pudding? Brits Argue Their Savory Dish Should Never Go Sweet". Food & Wine. Retrieved 27 September 2018.
- ^ McGee, Harold (16 November 2004). On Food and Cooking: The Science and lore of the Kitchen. Simon & Schuster. p. 551. ISBN 9780684800011.